Grilled Zucchini Pasta Salad
A colorful, fiber-rich pasta salad with grilled zucchini, sweet corn, and fresh herbs, tossed in a zesty lemon-garlic vinaigrette. Quick, satisfying, and perfect for everyday meals or make-ahead lunches.
Equipment
- 1 grill or grill pan
- 1 large pot (for pasta)
- 1 large mixing bowl
- 1 knife and cutting board
- 1 Spoon or Spatula for tossing
Ingredients
For Grilled Zucchini:
- 3 medium zucchini halved lengthwise and quartered
- 1 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp sea salt
- ½ tsp black pepper
Other Pasta Salad Ingredients:
- 16 oz short pasta rotini, fusilli, or bowtie
- 2 cups corn cooked and chilled, or grilled from 3–4 cobs
- ½ small red onion finely diced
- 10 oz grape tomatoes quartered
- ⅓ cup fresh basil chopped
- 2 garlic cloves minced
- ½ cup extra virgin olive oil
- 3 tbsp red wine vinegar
- 2 tbsp lemon juice
- 2 tsp lemon zest divided
- ½ tsp cracked black pepper
- ½ tsp sea salt adjust to taste
- 1 ½ cups shredded parmesan cheese
- Optional: fresh parsley chopped, for garnish
Instructions
- Preheat the Grill: Begin by preheating your grill or grill pan to medium-high heat. This step ensures your zucchini and, if grilling corn, will cook evenly and develop a subtle, smoky char. While the grill heats, prepare your vegetables so they are ready for the moment they hit the grates. A properly preheated grill is essential for flavor and texture.
- Prepare the Zucchini: Wash and dry three medium zucchinis. Cut each zucchini in half lengthwise, then cut each half into halves again to create long, thick spears. Place the spears in a large bowl and drizzle with one tablespoon of olive oil. Sprinkle with ½ teaspoon each of garlic powder, sea salt, and black pepper. Toss gently so each piece is evenly coated. Proper seasoning at this stage ensures each bite is flavorful.
- Grill the Zucchini: Place the zucchini spears on the preheated grill. Cook for about 2 minutes on one side until grill marks appear. Flip and cook for an additional 2 minutes. The zucchini should be tender but still retain a slight crunch; avoid overcooking to prevent mushiness. Remove from the grill and allow to cool for several minutes before cutting into bite-sized pieces.
- Optional – Grill the Corn: If using fresh corn, lightly brush each cob with olive oil. Grill the corn for approximately 15 minutes, turning every 2–3 minutes, until it is lightly charred and cooked through. Once cooled, cut the kernels off the cob. Grilled corn adds sweetness and smoky depth to the pasta salad.
- Cook the Pasta Al Dente: Bring a large pot of salted water to a boil. Add 16 ounces of short pasta, such as rotini, fusilli, or bowtie. Cook according to package instructions until al dente, meaning firm to the bite. Drain the pasta and rinse under cold running water to halt the cooking process. Cooling the pasta ensures the salad maintains a perfect texture and avoids mushiness.
- Prepare the Salad Base: In a large mixing bowl, combine the cooled pasta, grilled zucchini, corn kernels, quartered grape tomatoes, diced red onion, and chopped fresh basil. Toss gently with a spoon or spatula to evenly distribute the vegetables without crushing them. This step creates the colorful foundation of your salad, making every bite visually appealing and flavorful.
- Make the Lemon-Garlic Dressing: In a small bowl or measuring cup, whisk together ½ cup extra virgin olive oil, 3 tablespoons red wine vinegar, 2 tablespoons lemon juice, 2 teaspoons lemon zest (reserve half for garnish), minced garlic, ½ teaspoon sea salt, and ½ teaspoon cracked black pepper. Adjust seasoning to taste. The dressing should be bright, tangy, and aromatic, perfectly complementing the sweet, smoky vegetables.
- Combine Salad and Dressing: Pour the dressing over the salad mixture. Add 1 ½ cups shredded parmesan cheese. Toss gently with a large spoon or spatula until the pasta and vegetables are evenly coated. If the salad seems dry, drizzle a little extra olive oil to maintain a moist, flavorful texture. Ensure all ingredients are well-distributed for balanced flavor in every serving.
- Add Final Touches: Taste the salad and adjust seasoning with additional salt, pepper, or lemon juice if desired. Sprinkle the remaining lemon zest and optional fresh parsley over the top for extra freshness, color, and aroma. These finishing touches elevate the salad, making it both visually appealing and flavorful.
- Serve and Enjoy: Transfer the salad to a serving bowl or individual plates. Serve immediately at room temperature or slightly chilled. If prepared ahead of time, lightly toss with extra olive oil before serving to restore moisture. This pasta salad is perfect for summer lunches, dinner sides, picnics, or meal prep.
Notes
- Slice zucchini thick enough to retain a slight crunch; overcooked zucchini can become mushy and waterlogged.
- Cook pasta al dente to prevent the salad from becoming soft or mushy.
- Red wine vinegar can be swapped with balsamic or white wine vinegar for a slightly different flavor profile.
- Toss the salad with a bit of extra olive oil before serving if it has been refrigerated to restore moisture.
- Grilled corn adds a smoky sweetness, but you can use boiled or roasted corn if a grill isn’t available.
- Fresh herbs like basil enhance flavor; add just before serving for maximum freshness and aroma.
- Parmesan cheese can be adjusted to taste or sprinkled as a garnish for presentation.
- This salad is perfect for meal prep, picnics, or as a side dish for grilled meats and fish.
